Four-Cheese Frittata

Frittatas are basically an Italian version of an omelet — they're as simple as can be, and come together in no time, which makes them the ideal brunch party fare. And the best part is they can be served hot, or at room temperature, so if your guests arrive in shifts, you’re covered. Plus, your guests will love this Four-Cheese Frittata recipe — cream, fontina, and feta make for an extra-smooth texture, while Gruyère and Parmesan impart great flavor.

Makes

8 servings (one 10-inch frittata)

Total Time

1 hour

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Ingredients

WHISK:

12eggs

1/2
cup
heavy cream

1/2
tsp.
each kosher salt and black pepper

1/2
cup
each shredded Gruyère and fontina cheese

1/2
cup
crumbled feta cheese (2½ oz.)

1/4
cup
grated Parmesan

HEAT:

2
Tbsp.
olive oil

2
cups
halved cherry or grape tomatoes (10 oz.)

1
cup
thinly sliced fresh basil

1
tsp.
each red pepper flakes and dried Italian seasoning

1/3
cup
minced scallions

2
Tbsp.
minced shallots

ADD:

1 1/2
tsp.
minced fresh garlic

4
cups
fresh baby spinach

Test Kitchen Approved

To serve the frittata, flip it from the skillet and cut into wedges. You can serve it hot, warm, or at room temperature, and it’s easily reheated in the microwave.

Unmold frittata by placing a large plate, serving side down, over the skillet. Flip the skillet and plate over together to release frittata. Quickly place serving platter on top of inverted frittata and flip again to present the top of the frittata.

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